Hands-on: 12 min. Total: 12 min.
We use young heirloom Cherokee Purple tomatoes to balance the
intense sweetness of Sun Golds with a little acid and umami depth,
but other red cherry tomatoes will work well also.
3 cups halved Sun Gold cherry tomatoes
1 cup halved young Cherokee Purple tomatoes
2 tablespoons extra-virgin olive oil
3 ounces small fresh mozzarella balls
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup torn fresh basil
1. Combine all ingredients except basil in a large bowl; toss gently.
Top with basil. Serves 6 (serving size: ¾ cup)
CALORIES 100; FAT 8.2g (sat 2.7g, mono 3.6g, poly 0.5g); PROTEIN 3g; CARB 4g; FIBER 1g; SUGARS 3g (est. added sugars 0g); CHOL 12mg; IRON 0mg; SODIUM 173mg; CALC
14mg
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